Veggie Packed Egg Muffins

These Veggie Packed Egg Muffins are a wholesome breakfast option, providing a balanced blend of protein, vitamins, and minerals. Eggs offer high-quality protein while vegetables like bell peppers, spinach, onions, tomatoes, and mushrooms contribute essential nutrients and antioxidants. Combined with cheese for added flavor, these muffins are not only delicious but also convenient for busy mornings, ensuring you start your day with a nutritious boost.

Ingredients:

• 8 large eggs

• 1/4 cup milk (optional)

• 1 cup diced vegetables (such as bell peppers, spinach, onions, tomatoes, mushrooms)

• 1/2 cup shredded cheese (cheddar, mozzarella, or your favorite cheese)

• Salt and pepper to taste

• Cooking spray or oil for greasing the muffin tin
  

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin with cooking spray or oil to prevent sticking.

2. In a large mixing bowl, crack the eggs and whisk them together until smooth. If desired, you can add milk to the eggs for added creaminess.

3. Stir in the diced vegetables of your choice and shredded cheese into the egg mixture. Season with salt and pepper to taste, and mix until well combined.

4. Pour the egg and vegetable mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.

5. Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the egg muffins are set and slightly golden on top.

6. Once baked, remove the muffin tin from the oven and let the egg muffins cool for a few minutes in the tin.

7. Use a butter knife or spatula to gently loosen the edges of the egg muffins from the muffin tin, then carefully remove them from the tin and transfer to a wire rack to cool completely.

8. Once cooled, you can enjoy the egg muffins immediately, or store them in an airtight container in the refrigerator for up to a week.
   

Enjoy these portable Veggie Packed Egg Muffins for a quick and nutritious breakfast on the go!